This Crock Pot Ravioli recipe uses frozen ravioli with a quick homemade sauce and lots of gooey mozzarella cheese. Perfect all-in-one meal!
AN EASY WEEKNIGHT CROCK POT MEAL
This recipe turned out to be a real winner. I was actually pretty surprised that you could make a dish like this in the crock pot. Honestly, I thought it would turn to mush. Surprisingly, it did fantastic. I guess if you left it in the crock pot for WAY too long, it would have the potential to mush but after it was done cooking, I put it on the "warm" setting of my slow cooker and it kept in great shape until we were all ready to dig in.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- frozen ravioli
- crushed tomatoes
- tomato paste
- onion (optional)
- minced garlic
- Italian seasoning
- salt and pepper, to taste
- mozzarella cheese
*Cook's Notes: If you have a smaller family or just don't want leftovers, one bag of ravioli will work. Keep the sauce recipe the same. I used a mix of beef and cheese ravioli. Water and mozzarella cheese not pictured here. Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce.
HOW TO MAKE CROCK POT RAVIOLI:
Pour the frozen ravioli into a 6-quart slow cooker.
If using onion, in a small pan, sauté the diced onion with a little oil until soft. Add minced garlic in during the last 30 seconds of cooking. When done, in a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning, salt and pepper. Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
Cover and cook on low for about 5 hours (or high for 3 hours.) There is no need to stir this while it cooks.
About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
Place the cover back on the slow cooker and let the cheese melt.
Then serve with a fresh garden salad and maybe some garlic bread - yum!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Originally published December 2014
Updated and republished: August 2022
Crock Pot Ravioli
- 2 (25 ounce) bags frozen ravioli
- 28 ounce can crushed tomatoes
- 6 ounce can tomato paste
- 1 cup water
- 1 small onion diced
- 3 teaspoons minced garlic
- 3 teaspoons Italian seasoning
- salt and pepper, to taste (about a ½ teaspoon of each)
- 2 cups shredded mozzarella cheese
- Pour the frozen ravioli into a 6-quart slow cooker.
- If using onion, in a small pan, sauté the diced onion in the pan with a little oil until soft. Add minced garlic in during the last 30 seconds of cooking.
- When done, in a medium bowl, stir together the crushed tomatoes, tomato paste, water, onion, minced garlic, Italian seasoning, salt and pepper.
- Pour sauce over the frozen ravioli and stir to coat all the ravioli with sauce.
- Cover and cook on low for about 5 hours (or high for 3 hours). There is no need to stir this while it cooks.
- About 10 minutes before serving, sprinkle the ravioli with the shredded mozzarella cheese.
- Place the cover back on the slow cooker and let the cheese melt. Then serve!
- You need to cook the onion before adding to the sauce or it will stay crunchy and won't soften up while cooking in the slow cooker.
- If you have a smaller family or just don't want leftovers, one bag of ravioli will work. Keep the sauce recipe the same.
- I used a mix of beef and cheese ravioli.
- Also, you can substitute sauce ingredients for one large jar of store-bought pasta sauce.
- Great served with a salad and garlic bread.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Hi, what size jar of store bought sauce ?
What size bag of ravioli do you use?
Brandie @ The Country Cook
Hi Maureen - each bag (I use two) is about 1 pound each. Hope that helps! 🙂
Thank you. I'm in Canada and didn't recognize the ravioli from the picture.
Happened upon your site while looking for easy recipes to make for my son-in-law and granddaughter since my daughter seems to have caught the awful "fake flu" making the rounds in our area. She has made something like this before and the family liked it. I would imagine leftovers (if there are any) would heat up well. Anyone have experience with that? Thank you for the recipe. It will be a big help!
Can this recipe be done on the warm setting for 8 to 10 hours? I work that long and don't have anyone home to turn it off after 5 hrs. I think my family would love it.
The only issue with leaving it there that long is the ravioli will turn to mush. 🙁
I'm definitely trying this recipe and will be using the one bag as there's just the two of us here to eat it. I want to say that I've had my Ninja for two years. I wish I had bought it sooner. It's my most favorite go to slow cooker for large recipes. One pot cooking - it does everything!!! I sometimes use it 3 or 4 times in one week...I have a 3 1/2 quart Cuisinart, which I bought around the same time as the Ninja. It's my go to for smaller recipes. Cooks wonderfully!! They both have the keep warm option, which I love a lot. It automatically turns on when the done time is reached and will stay on for up to 8 hours. Both clean up like a breeze....
I wanted to let others know about the Ninja cooker.
After lots of research, I decided this was the one I wanted.
I put it on my Christmas list and my daughter was kind enough to purchase it for me.
I have to say, it is by far the best cooking system I have ever had. It cooks evenly, saves time and energy ( no need to dirty every pot, it can be done in just the Ninja and the foods taste fantastic.
I make my spaghetti in this and it's perfect - every time!
Clean up is a breeze - nothing has ever gotten burned or stuck. You could just wipe it with a paper towel, it's that easy.
If you are thinking about it, I highly recommend you go for it.
It's been two years since I received mine and I use it all most every day.
I have not tried the ravioli, but I know it will be just as fantastic as the spaghetti.
This is delicious. Have made it several times and added some red wine instead of the water!
Thank you so much for sharing the yummyness:)
Yes, love the recipe and want to try it. Members of our neighborhood is taking turn in cooking dinner for the others. So how many servings does this recipe make? thanks you
Brandie @ The Country Cook
Yes, still add the water. You could also use chicken broth or beef broth. 🙂
If you're using store bought sauce, do you still add water?
This recipe sounds awesome and making it now.
Had nothing in the house to make for dinner but did have ravioles and the rest. I browned some ground sausage and threw that in crock pot with the sauce.
Can't wait to try it. Thanks so much!
How many servings is this recipe? Tnx!
Ninja cooker now only $99 @ Walmart!
Thanks for sharing. Can't wait to try this!! I just seen the ninja cooker online and I wanted to order but wasn't sure!! Thanks for the feed back ladies. 🙂
I have a Ninja cooker too and I LOVE it! Bought it at Bed Bath & Beyond with a 20% off coupon!!
Becca @ Amuse Your Bouche
I've always found that slow cooking pasta makes it too soft and mushy, so I LOVE the idea of using frozen pasta! I bet that solves the whole problem! 🙂 this looks yummy!
Thanks Brandie and Rachel for the replies back on this cooker. I saw it on QVC and ready to get it!! Oh and I tried your Ravioli recipe yesterday in my regular slow cooker and it came out awesome! I just used 1 package of Ravioli and a jar of spaghetti sauce, It was Delicious!
Brandie @ The Country Cook
oh my goodness Brandie, this looks fantastic! I can't wait to try this one on the family.
Brandie @ The Country Cook
Jane, I am loving it! You have a lot of control with it. Especially with the timer. But it's so much more than a slow cooker. You can brown foods, make soups, etc. all in one pot. I love that I can set the timer to cook for a few hours and then it will automatically go to a warm setting so I don't have to worry about anything overcooking. 🙂
Thank you so much for posting this recipe. My three nephews (ages 15 to 10) are visiting me this week, and their appetites are something to behold. I think this should feed them (and us) well. 🙂
Hi Brandie, how do you like your ninja cooker? I want to order one it looks awesome!
Jane, I have one and I love it. I still have a traditional crock pot but I definitely prefer using the Ninja cooker over the crock pot. 🙂